Classic Greek White Bean and Vegetable Soup

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Often called Greece's national dish, this rustic white bean soup is built on a generous pour of olive oil, tender beans, and a medley of slowly simmered vegetables. It is nourishing, deeply savory, and traditionally enjoyed with crusty bread and a wedge of feta.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 45 gCarbs
• 12 gFiber
• 7 gSugar
• 16 gProtein
• 720 mgSodium
• 950 mgPotassium
• 130 mgCalcium
• 5 mgIron
• 15 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried cannellini or navy beans, soaked overnight and drained
• 1 bay leaf
• 1 small onion, halved
• 4 cups (1 L) water

For the vegetable base

• 1/2 cup (120 ml) extra-virgin Greek olive oil, plus more for serving
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery ribs with leaves, diced
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 1 (14 oz/400 g) can crushed tomatoes

For finishing and seasoning

• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp sea salt, plus more to taste
• 1 tbsp red wine vinegar
• 1/4 cup chopped fresh flat-leaf parsley
• Crusty bread and feta, to serve

Directions

1. Place the soaked beans in a large pot with the bay leaf, halved onion, and 4 cups water. Bring to a boil, reduce the heat, and simmer gently for 40-50 minutes until tender but not falling apart; drain and reserve the liquid.
2. Meanwhile, warm the 1/2 cup olive oil in a heavy soup pot over medium heat. Add the chopped onion, carrots, and celery and cook for 8-10 minutes until softened and lightly golden.
3. Stir in the garlic and tomato paste and cook for 1 minute until fragrant and deepened in color, then add the crushed tomatoes, oregano, pepper, and salt. Simmer for 5 minutes to thicken slightly.
4. Add the drained beans and enough of the reserved cooking liquid (or fresh water) to cover by about 1 inch. Bring to a gentle simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the soup is creamy and the broth has thickened.
5. Stir in the red wine vinegar and taste for salt, adjusting as needed. Remove from the heat and let rest 5 minutes so the flavors settle.
6. Ladle into warm bowls, finish with a generous drizzle of raw olive oil, scatter parsley on top, and serve with crusty bread and feta on the side.

Cook’s Notes

• Soak the beans overnight with a pinch of baking soda to soften skins and speed cooking; rinse well before using.
• Do not skimp on the finishing olive oil – it is essential to the silky mouthfeel and peppery Mediterranean flavor.
• For a creamier texture, mash about 1 cup of the cooked beans against the side of the pot and stir back in.
• Fasolada tastes even better the next day; refrigerate and reheat gently with a fresh splash of water.
• Add a small Parmesan rind to the simmering pot for an umami boost if you are not keeping the soup strictly vegetarian.

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